The big fish head of the lake

Recipe Recommendations

• Shahu Fish Head one
• Homemade chopped pepper appropriate amount
• onion appropriate amount
• cooking wine appropriate amount
• tea oil appropriate amount
• Jiang appropriate amount
• garlic appropriate amount

• super spicy
• burn
• half an hour
• senior

Steps for The big fish head of the lake

1

Picking the fish head of Lake Jung-suk

2

Take the head off the cheeks, go to the bottom of the fish and remove the residue from the chamber, especially the black film. Drop it

3

Washing fish heads in the basin, pouring three spoons of wine and seafood sauce into the fish head, pouring salt and three slices of ginger into the fish head,** making them better absorbent. Then the fish heads were rounded up for half an hour。

4

Find a steam plate, put two gingers on it, put the fish head on the plate, spread the salted radish and peppers, lantern pepper sauce on the fish head, and pour the spicy powder, pepper powder, steamed fish oil and pickles soup。

5

Water is boiled in the steam pan and placed in the head of the pepper chopper, while the fire evaporates for about seven minutes to ripe. Pick up the pot, heat up the oil and pour it on the face。

6

The onion, the ginger paste, the garlic paste, the oak oil, a spoonful of raw, a spoon of wine, a little sugar, a little spoon of white vinegar, a little pepper powder, a little bit of salt, depending on the salt of the pepper

7

Scattered peppers to the fish's head, and then put them into the boiler, which the water has burned, 10-12 minutes of steam, step 8 of the chopping fish head, remove the steamed fish head, and put the frying pot in the salad oil (if you like to eat hot, you can use chili oil), then put it into the peppers, eight horns of fire, then pull out the horns of the pepper, then pour it hot, then pour it on the onion

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Recipe Categories

• hot dishes